ON THE COVER The Ultimate Chocolate Cake Step-by-step guide to a true showstopper

Chocs away! Sweeten up your family and friends with this gorgeous piece of pure, unadulterated indulgence

Preparation time: 1hr 30min plus cooling and setting Cooking time: 50min Serves: 10-12

INGREDIENTS For the cake: ◆ 200g dark (plain)

chocolate ◆ 250g plain flour ◆ 10g bicarbonate of

soda ◆ 275g unbleached caster

sugar ◆ 3 medium eggs ◆ 125g unsalted butter,

very soft ◆ 284ml carton

buttermilk

For the filling and covering: ◆ 150g white chocolate ◆ 350ml double cream, at

room temperature ◆ A few drops concentrated

berry flavour ◆ 10g freeze dried raspberry and strawberry pieces ◆ 175g dark (plain)

chocolate ◆ Chocolate shards, fresh berries and truffles to decorate – see over page 1 Preheat the oven to 180°C (Fan Oven 160°C, Gas Mark 4). Grease and line 4 x 18cm (8 inch) Victoria sandwich tins. Put the dark chocolate in a heatproof bowl, over a saucepan of barely simmering water and leave to melt. Remove from the water, leave to cool for 10min. 2 Sift the flour and bicarbonate of soda into a large bowl; stir in the sugar. Make a well in the centre and add the eggs, butter, buttermilk and melted chocolate. Mix together until well blended. Divide between the prepared tins, smooth the tops and bake for about 30min until firm to the touch. Cool for 10min then turn on to wire racks to cool completely. 3 To fill, melt the white chocolate as above and cool for 20min until slightly warm. Whip 150ml double cream until holding shape then fold in the white chocolate, berry flavour and fruit pieces to make a spreadable ganache. Spread over 3 layers of cake and stack all the cakes on top of each other. Chill for 30min. 4 To cover, melt the dark chocolate as above and cool for 20 min until slightly warm. Whilst whisking the chocolate, gradually pour in the remaining cream and continue whisking until thick and glossy. Thickly spread round the sides and over top of the cake. Leave in a cool place, or chill, for 30min, for a firm covering – prolonged chilling will dr y the texture of the cake. Decorate and serve.